1. Preheat oven to 350°F and line an 8x8-inch metal baking pan with parchment paper.
2. In a large bowl, mix almond flour, gluten-free flour, potato starch, salt, and lemon zest. Make a well in the center and add maple syrup and melted coconut oil. Mix until a dough forms. 
3. Reserve 1/2 cup for the topping, then press remaining dough firmly into the pan to form the crust. Bake for 17 to 18 minutes, or until lightly golden around the edges, then cool completely on a wire rack.
4. In a medium saucepan, add blueberries, maple syrup, cornstarch, lemon zest, lemon juice, and salt, then cook over medium-low heat for 10 to 12 minutes, stirring frequently, until thick and jammy. Spread blueberry filling over the cooled crust. 
5. Add MacroBar® pieces into the remaining dough and mix to form medium clumps, then crumble over top of filling. 
6. Bake for 18 to 20 minutes, then let cool completely. 

• 7. Slicing, serve, and enjoy!